If that also sounds like you, these gluten free Salsa Stuffed Egg Nests are an easy and delicious addition to your morning routine.

If not, these Salsa Stuffed Egg Nests are still a delicious breakfast or snack to consume throughout the day, and are also a perfect and easy choice to prepare when company is over.

These Salsa Stuffed Egg Nests combine grated potato and shredded cheddar to make the nest, along with delicious salsa, eggs, minced tomatoes and topped with zesty cilantro for a delicious breakfast you cant resist.

To make the Salsa Stuffed Egg Nests, firstly preheat an oven to 425°F.

Secondly place grated potato in a large bowl covered with water and let soak for 20-30 minutes. This is required to leech out some of the remaining starch from the potatoes.

Then thoroughly rinse and drain the grated potato, pat potato dry with a dish or paper towel to remove any remaining water. Place back in the dried bowl, and add shredded cheese; mix until combined.

Spray a 12-hole muffin pan with cooking spray. Add the potato/cheese mixture to the muffin holes and divide evenly. Press potato and cheese mixture firmly into the sides and bottom of all muffin holes. Place in preheated oven for 15 minutes.

Remove pan from oven, and add 2 tsp of salsa into potato nest inside of the muffin holes. Top each hole with one egg each, 1 tsp tomato, and sprinkle with cilantro. Place back in oven for additional 15 minutes, or until desired doneness.

Remove from oven and let cool for 3-5 minutes. Serve warm. If saving for later, place in an airtight container in a fridge for up to 4 days, heating up prior to serving.

Enjoy!

Salsa Stuffed Egg Nests

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Average: 4.5/5

6 ratings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Author: Charlene Pors

Yield: 12 egg nests

Serving Size: 1 egg nest

Ingredients

1 large russet potato, grated

1 cup reduced-fat cheddar cheese, shredded

1/2 cup salsa

12 eggs

1/4 cup tomato, seeded and minced

1 tbsp fresh cilantro, minced

Instructions

Preheat an oven to 425°F.

Place grated potato in a large bowl covered with water and let soak in fridge for 20-30 minutes. Thoroughly rinse and drain potato, and pat potato dry with dish or paper towel to remove all remaining water. Place back in dry bowl and add shredded cheese; mix until combined.

Spray a 12-hole muffin pan with cooking spray. Add the potato/cheese mixture and divide evenly among the muffin holes. Press potato and cheese mixture firmly into sides and bottom of all holes.

Place in preheated oven for 15 minutes.

Remove from oven and add 2 tsp of salsa into each potato nest. Top each hole with one egg each, 1 tsp tomato, and sprinkle with cilantro. Place back in oven for additional 15 minutes, or until desired doneness.

Remove from oven and let cool for 3-5 minutes. Serve warm. If saving for later use, store in an airtight container inside the fridge for up to 4 days, heat up prior to eating.

Hi Nancy! Great question – I have not tried baking them with a toaster oven before personally, but I don’t see why they wouldn’t work out! You could always baked then in ramekins, silicone muffin tins, or a smaller metal muffin tin if you have one. Let me know if you do as I would be interested in how they will turn out 🙂